Roast Prime Rib with Thyme Au Jus
- Level: Easy
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1173
- Total Fat
- 98 g
- Saturated Fat
- 41 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 53 g
- Cholesterol
- 223 mg
- Sodium
- 1284 mg
- Level: Easy
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1173
- Total Fat
- 98 g
- Saturated Fat
- 41 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 53 g
- Cholesterol
- 223 mg
- Sodium
- 1284 mg
Ingredients
Directions
- Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
- Preheat oven to 350 degrees F.
- Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
- Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
- Slice meat as desired and serve with thyme au jus.
My Private Notes
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Recipe Review Highlights
The recipe is renowned for its simple yet flavorful prime rib and a delectable thyme au jus. The dish impresses with its ease of preparation and elegant taste, often described as restaurant quality.
Many people have substituted ingredients in the recipe, such as using different wines for the au jus or varying the seasonings on the meat. Some have even experimented with making the au jus with vegetable stock for a vegetarian version.
This recipe is frequently used for holiday dinners, especially Christmas and New Year's Eve, but it's also popular for family gatherings and special occasions.
